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It was supposed to be tilapia stew, but I substituted cod. Stir tomatoes through bean mixture and top with the cod. Heat oil in a heavy-based saucepan, add the onions and garlic and cook until they begin to colour.
To get started with this recipe, we must first prepare a few components. You can cook spicy cod and aubergine stew baccalà e melanzana piccante 🎄 using 10 ingredients and 3 steps. Here is how you cook that.
Ingredients needed to serve Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄:
- 100 g cod fillets
- 1 aubergine washed and chopped
- Clove garlic chopped
- Peperoncino dried chilli
- Tin plum tomatoes
- 200 ml fish stock
- Glug of white wine
- Olive oil
- Fresh parsley to serve
- to taste Salt
If the stew looks very soupy, let the liquid bubble away for a few more minutes. The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy! Deliciously hearty, this spicy dal, aubergine, and kale casserole is simple to make, and not only fills your tummy with its warming goodness but also fills your kitchen with its comforting aroma!
Steps to cook Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄:
- Fry garlic gently in olive oil. After a min or two add aubergine cubes and cook for about 5 minutes. Add wine and let it evaporate
- Add tomatoes and break down with a spoon. Add chilli, stock and stir. Simmer on low for about 25-30 minutes
- Now add cod fillets. Give a little mix. Cover and cook on low for another 10 minutes. Turn off the heat and leave for 10 mins to finish cooking in the sauce. Serve with fresh parsley 😀
There's something really special about the combination of lentils, tomatoes, and chilli, isn't there? This stew is spicy with a fair bit of tomato in it and cooked until the sauce is thick and unctuous, but what makes it special is the aubergine purée. For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches. Maeuntang is a general term for spicy stews, but it's commonly used to refer to spicy fish stews. For this stew, you can use any firm, white flesh fish.
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